Potted Pepper Chowder

Cooking Instructions

1. Cover the potatoes with cold water in a medium saucepan. Heat to boiling; drain.

2. Melt 3 tablespoons of the butter in a large heavy saucepan over medium-low heat. Add the onion; cook 1 minute, Add the garlic; cook 1 minute longer. Stir in the ham, celery, green pepper, red pepper, dried red peppers, and jalapeño peppers. Cook, stirring constantly, 3 minutes.

3. Stir the potatoes into the pepper mixture. Add the milk. Slowly heat, stirring constantly, to boiling; reduce the heat. Add the salt, allspice, and cumin seeds. Cook, stirring occasionally, until the potatoes are very tender and the soup is slightly thickened, about 30 minutes. Stir in the remaining 1 tbsp butter, and sprinkle with the parsley and chives.

Wine Pairing(s)

Leonard Kreusch Piesporter Michelsberg

Theodor Nicholas Piesporter Michelsberg

Dr. Fischer Ockfener Bockstein Riesling Spätlese

Reichsgraf Von Kesselstatt Riesling

Forstmeister Geltz-Zilliken Riesling Kabinett 'Saarburger Rausch'

S.A. Prum 'Essence' Riesling

Jakoby-Mathy 'Balance' Riesling

Reichsgraf Von Kesselstatt Riesling Spatlese 'Scharzhofberger'

A.J. Adam Hofberg

Weber Riesling